Name: Thai Chilli and tomato jam
Prep time: 10 min
Cook time: 130 min
Total time: 10 min
Ingredients: 900g ripe tomatoes; 4 Thai red chilli; 4 cloves garlic; 5 cm ginger; 1 lemongrass; 500g unrefined sugar; 100 ml red wine vinegar; 1 Tbsp Thai fish sauce

Thai Chilli and tomato jam

24 Oct 2016

by Dinna

Prep Time

10 minutes

Cook Time

130 minutes

Total Time

10 minutes

Background

This spicy Thai Chilli and tomato jam makes an amazing Chrismas present! If you use proper sterilised jars, it keeps for months, so you can start making them in November for the holiday season! It’s delicious, zingy and canbe used as chutney, dip, pizza, pasta sauce, for salad dressing and topping for party nibbles. I take a jar to Christmas parties - it’s always well received!

Ingredients

900g ripe tomatoes
4 Thai red chilli
4 cloves garlic
5 cm ginger
1 lemongrass
500g unrefined sugar
100 ml red wine vinegar
1 Tbsp Thai fish sauce

Instructions

De-seed the chillies then coarsely chop. Peel the garlic, lemon grass and ginger, then roughly chop.
Put all the chopped ingredients into a food processor. Add half of the tomatoes then whizz until smooth. Transfer this to a heavy-based pan.
Process the remaining tomatoes for a few seconds - this half should remain lumpy, then pour it into the pan. Add the sugar and vinegar, then gently bring to the boil. Simmer gently at low heat for about 2 hours until you get a thick jam.
Take it off the heat, stir in the fish sauce then pour it into sterilized glass. Seal the jars airtight.